This isn’t a staple brunch go-to for no reason – we bloomin’ LOVE it.



2 Organic Eggs (4 if hungry)

2 Carrots

¼ Celeriac

2tbsp Extra Virgin Olive Oil

1tbsp Tahini

2 Slices Rye Bread or Sourdough (gluten free if preferred)

2tsp Coconut Oil

1 Ripe Avocado

Dash of Chilli Flakes

Pink Himalayan Salt & Pepper


  • For a softish Egg, boil for 4 minutes, for hard boiled give it 7
  • Grate your Carrots & Celeriac (skin off) – using roughly equal quantities of both – and swirl in the Olive Oil and Tahini, plus a dash of seasoning
  • Toast the Bread and spread with the Coconut Oil
  • Mash half an Avocado on each slice, pop the Egg on top plus the seasoning and slaw and there you go; brunch is ready

Serves: 2